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A study of the fouling phenomenon during ultrafiltration of Cottage cheese whey

, : A study of the fouling phenomenon during ultrafiltration of Cottage cheese whey. Abstracts of Papers, American Chemical Society 178(1): COLL 128

A model diafiltration cell with a Millipore PTGC membrane with a nominal mol. wt. cut-off of 10 000 was used to simulate the ultrafiltration process. Scanning electron micrographs of the membrane surface failed to reveal any pores, but micrographs of sections of the membrane using the transmission electron microscope showed clearly the asymmetric structure that presumably contributes to the high flux.


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Anonymous, 1996: Centro de Tecnologia Azucarera (C.T.A.) - the Sugar Technology Institute in Spain. Notes are made about the setting-up, objectives, organization, finance, infrastructure and activities of the Centre. Current activities include an analytical course, database development, process simulation, assessment of juice purification, and d...

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Wolfberg, E., 2003: Social crisis and occupational fatigue among health professionals: warnings and resources. Due to the crisis of the welfare state, the smashing of the state budget and the labour flexibility, the "helping professions" (health service, education, etc.) are the main assistance for the poor, the elderly people and the victims of...

Jan Mohamed, H.Jan.; Loy, S.L.; Taib, M.Nasir.Mohd.; Karim, N.A.; Tan, S.Y.; Appukutty, M.; Razak, N.Abdul.; Thielecke, F.; Hopkins, S.; Ong, M.K.; Ning, C.; Tee, E.S., 2016: Erratum to: 'Characteristics associated with the consumption of malted drinks among Malaysian primary school children: findings from the MyBreakfast study'. Bmc Public Health 16: 162-162